Unstuffed Peppers

Jan 23, 2012

John Uher

This flip on traditional stuffed peppers only takes 15 minutes to make, and will wow guests with its robust mix of ground beef and brown rice combined with sautéed red and yellow pepper strips, fennel seeds and marinara.

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Ingredients

Yields:
4

Cal/Serv:
531

2 c.
uncooked instant (10-minute) brown rice

12 oz.
Lean Ground Beef

1 tsp.
olive oil

1
each red and yellow pepper

2 c.
bottled marinara sauce

1 tsp.
fennel seeds (optional)

1/2 c.
shredded Mozzarella cheese

Directions

Prep Time:
0:15

Total Time:
0:15

Bring 1 3⁄4 cups water to a boil in a medium saucepan. Add rice, cover and simmer 5 minutes. Remove from heat; let stand until ready to serve, at least 5 minutes.

Meanwhile, heat a large nonstick skillet over medium-high heat. Add ground beef and cook, breaking up clumps with a wooden spoon, about 3 minutes, or until meat is no longer pink. Remove to a plate; set aside.

Heat oil in skillet. Add peppers and sauté over high heat 3 minutes, or until lightly charred in a few places. Add sauce and fennel seeds, if using. Bring to a simmer, cover and cook 3 minutes, or until peppers are tender.

Stir in beef; heat through. Spoon rice on serving plates, top with beef mixture and sprinkle with cheese.

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